[yesterday’s Food] Salmon, Egg, Cucumber Chirashi (summer Light Food)

Name: [yesterday’s Food] Salmon, Egg, Cucumber Chirashi (summer Light Food)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 160ml Rice; 150ml (reference amount) water; 100g salmon; 2 pcs egg; 1/2 piece Cucumber; Stir-fried white sesame seeds; 1.5 tablespoons Sugar; 1 tsp salt

by Good night AZ

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The hot-broadcast food drama [Yesterday's Food] Uncle Salmon Egg Cucumber Sushi used to entertain guests. It is a very summer one. The method is simple, the appearance is good, and it tastes like a "quartet."

Appetizing and relieving greasy vinegar rice, plump salmon, fried eggs with sesame oil, clear cucumber. Take a bite down, the ingredients are ensemble in the mouth, the taste is full and refreshing

The method is very simple, and the choice of ingredients requires more care. The vinegar rice uses Kyoto [Nongshu rice] from Kyoto, Japan. After the stew, the color is crystal clear and the grains are full. It is hot and topped with homemade sushi vinegar, high-quality white rice and sweet and sour sushi vinegar. It is refreshing and appetizing in summer. Vinegar rice can be said to be the mainstay of this dish, and only high-quality rice can support the whole field well.

🔸Taste: sweet and sour salty, refreshing and flavorful.
🔸Time: 10 minutes (excluding cooking and soaking time)
🔸Light food: ⭐️ ⭐️ ⭐️ ⭐️ ⭐️

🔻【Sushi vinegar】
The ratio of sour, sweet and salt to sushi vinegar is different for each restaurant in Japan. After comparing multiple chefs, I found the ratio of sushi vinegar that suits my taste. (In the middle of the sushi vinegar of two chefs). You can prepare the sushi vinegar as you like. It is recommended to add vinegar first, and a little bit of sugar to make the sushi vinegar that suits your taste.

[Kasahara Harumi] Sushi Vinegar White Vinegar: Sugar: Salt=100ml: 2.5 tablespoons: 1 teaspoon (some sour)
[MASA] version of sushi vinegar white vinegar: sugar: salt = 3 tablespoons: 2 tablespoons: 1 teaspoon (sweet)

【TIPS】
1. The amount of water used for cooking rice is 10% less than usual. It is just right to add sushi vinegar afterwards.
2. If you often make sushi rice, you can always keep a bottle of sushi vinegar and keep it in the refrigerator for 1-2 months. After the vinegar is dispersed, the taste will become softer.
3. There is not much sushi rice to make, just spread it flat on the plate, no need to use a fan to cool it.

For the following 2 people

Ingredients

160ml Rice
150ml (reference amount) Water
100g Salmon
2 pcs Egg
1/2 piece Cucumber
Stir-fried White Sesame Seeds
1.5 tablespoons Sugar
1 tsp Salt

[yesterday’s Food] Salmon, Egg, Cucumber Chirashi (summer Light Food)

1. Ingredients preparation

[yesterday’s Food] Salmon, Egg, Cucumber Chirashi (summer Light Food) recipe

2. Cut the cucumber into thin slices, put a teaspoon of salt, stir, let it stand for 10 minutes, squeeze the water before use.

3. Grilled salmon or unfried salmon, fry and crumble.

4. Place a small spoonful of sesame oil in a pan over medium heat, pour the eggs, and stir fry after the egg has solidified slightly

5. To make sushi vinegar, add sugar and salt to the white vinegar and stir to dissolve it.

6. Pour the sushi vinegar when the rice is hot. Use a rice spoon to cut and mix. Let it sit for 5 minutes and let it cool slightly.

7. Add minced salmon, minced egg and sushi rice, then add the cucumber slices that have been wrung out, and finally sprinkle with fried white sesame seeds. It's done!